Baked Ravioli

Baked Ravioli

2 tbsp. olive oil
1 (29 oz.) tomato sauce
24 pieces of Four-Cheese Ravioli
1 oz. grated Romano cheese
14 oz. Meatballs (thawed and finely chopped)
5 oz. shredded mozzarella cheese

Preheat oven to 400 degrees. Grease a baking pan and spread 5 oz. of tomato sauce in pan. Place a layer of 12 ravioli in the pan, flat side is up, on the sauce. Spread 12 oz. of tomato sauce over the ravioli and cover with half of the Romano cheese, half the meatballs and 2 oz. shredded mozzarella; pat down lightly. Repeat this procedure, saving 1 oz. of mozzarella for the top; pat down again and cover with aluminum foil. Bake for 1 hour until mozzarella is melted on top and dish heated all the way through. Serve hot.

*Johnna's tip: Try Spinach Ravioli or Ravioli with beef filling. This recipe is meant to fulfill that lasagna craving in you, so you might even intertwine some Ricotta cheese in with the tomato sauce. Oooo and a sprinkle of Red Pepper Flakes will add just the right kick;-)

Picture source: http://allrecipes.com/Recipe/Beefy-Baked-Ravioli/Detail.aspx